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Hosted By
Tci
Sponsored by
Edw116_150x150_042910sm
This week on The Farm Report, Erin interviews Will Harris from White Oak Pastures about running his farm in Bluffton, Georgia. Will tells us about how genetics have affected the animals raised at White Oak Pastures, as well as the difficulties of keeping meat production costs under control. This program has been sponsored by S. Wallace Edwards & Sons. Today's music provided by Shadowbox.

Image from White Oak Pastures

"Cows were born to roam and graze; hogs were born to root and wallow; chicken were born to scratch and peck. All these are instinctive behaviors that are inborn, and when we create the factory farm environment, we deprive these animals of that opportunity." [14:15]

Will Harris on The Farm Report


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Hosted By
The-farm-report
Sponsored by
Edw116_150x150_042910sm
This week on The Farm Report, Erin interviews Will Harris from White Oak Pastures about running his farm in Bluffton, Georgia. Will tells us about how genetics have affected the animals raised at White Oak Pastures, as well as the difficulties of keeping meat production costs under control. This program has been sponsored by S. Wallace Edwards & Sons. Today's music provided by Shadowbox.

Image from White Oak Pastures

"Cows were born to roam and graze; hogs were born to root and wallow; chicken were born to scratch and peck. All these are instinctive behaviors that are inborn, and when we create the factory farm environment, we deprive these animals of that opportunity." [14:15]

Will Harris on The Farm Report


To comment on this episode click here. There are currently Comments

Hosted By
Science
Sponsored by
Wfm
Published September 1st, 2014

Running time: 4 Minutes

By Laura del Campo

In response to the recent article "Germany Says ‘Nein!’ to Chlorine Chickens From the U.S." posted in Modern Farmer, Laura del Campo speaks with Will Harris, fourth generation cattleman at White Oak Pastures, to understand why the U.S. uses chlorine in chicken processing.


To comment on this episode click here. There are currently Comments

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